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Author: Subject: Gravlax recipe
astrobaja
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Posts: 952
Registered: 5-22-2006
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[*] posted on 10-16-2007 at 08:21 AM
Gravlax recipe


Hi all,

Figured with all the wonderful fresh fish to be had in baja that this would be a nice one. Its got the texture of a smoked salmon but much more delicate sweet flavour!
I tried this recipe on a very fresh piece of salmon, I've done gravlax before but it turned out too salty. I think it was because the recipe called for too much salt and too long a cure time. 12- 24 hours is PLENTY and for sure use more sugar than salt. 3 tblspns coarse salt and 4 tblspns sugar was more than enough to cure a 1-2 lb fillet of salmon.

Try it its wonderful sliced thin with a little coarse mustard with a baguette.
http://www.saunalahti.fi/~marian1/gourmet/5_2.htm
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